Warm Up with This Cabbage Soup Recipe

There are few things in this world that taste or smell better than a warm pot of homemade soup simmering in the kitchen on a chilly day. When that pot of soup also contains the hearty flavor of ground beef with just the right amount of tomatoes and softly cooked sweet cabbage, it’s hard to believe this is also one of the easiest healthy soup recipes I know. Cabbage is generally not one of my favorite vegetables, but this cabbage soup recipe has me always adding “just a little extra” every time I make it.

If you’ve ever had an old-fashioned dinner of stuffed cabbage you’ll probably remember thinking it takes a lot of time to roll the cabbage, ladle the tomato sauce, and get everything cooked just right only to have the rolls fall apart during serving. Luckily, this unstuffed cabbage soup achieves all the flavor of that classic dish with none of the fussy assembly.

All you need to create this healthy soup is a cutting board, a good knife, and a large soup pot – and I do mean large! I have never yet been able to make a small pot of soup. Plus, you need space in the pot for things to simmer and bubble, so go ahead and pull out your big pot and don’t worry about having too much. It’s a good excuse to meet your neighbors or make friends with the newbie in your office, and you can certainly freeze some for later.

In fact, if you want to make this soup ahead of time it tastes even better a day or so later. Just store in the fridge and warm a bowl of it when you’re ready. Take advantage of the chilly winter weather and enjoy this delicious, easy soup that will make you forget it’s also really good for you, too!

An added bonus for this unstuffed cabbage soup is that it is an easy, healthy dinner suitable for a variety of dietary plans. It’s no secret that cabbage and onions have huge health benefits so this is a great way to load up on both of those. The lack of added starch or sugar means this inexpensive soup recipe is a great choice for gluten-free, keto, and paleo diets as well as just being absolutely delicious. Make sure to use plenty of the Greek seasoning and let the pot have a nice low simmer.

Yields: 10-12 servingsPrep Time: 15 minutesCooking Time: 30 minutes

Ingredients:

2 pounds ground beef

1 tablespoon vegetable oil

1 large onion, chopped

1 teaspoon minced garlic

1 large head of cabbage, chopped

2 14.5-oz. cans diced tomatoes

1 8-oz. can tomato sauce

1⁄2 cup water

1 teaspoon black pepper

1 teaspoon sea salt

1 teaspoon Greek Seasoning

Directions:

In a large pan, heat the oil. Add meat and onions; cook until no longer pink.

Add garlic, cook another minute.

Add remaining ingredients, bring to a boil.

Cover and simmer 30 minutes until cabbage is tender. You can allow it to simmer longer depending on your preference for the cabbage.

Marie Powell grew up eating pecans, fresh fruits and vegetables, and homemade meals in rural southern Georgia. Thanks to her family's tradition of military service and the generosity and diversity of her friends, her culinary influences also come from Taiwan, Greece, and the Middle East. A graduate of the University of Georgia, she learned about food prep, storage, and presentation during her time as UGA's catering manager. Marie now lives in Phoenix with her daughter, Sophie, who has inspired her to learn more about adapting recipes for food allergies and intolerances, and their tortoise, Elizabeth, whose favorite food is dandelion greens.